Marinated olives

Here’s an easy way to dress up green and/or black olives. The recipe is from Brett Harrision of Universal Press Syndicate.

WEST-COAST STYLE OLIVES
Yield: 16 servings

1 pound olives with pits, rinsed of any brine
2 tablespoons white wine vinegar
2 tablespoons tarragon vinegar
1/2 cup olive oil
1 (3- to 4-ounce) jar cocktail onions, drained
2 sprigs tarragon
2 sprigs parsley
Kosher salt

1. In a large, clean glass jar with a lid, combine olives, vinegars, olive oil, cocktail onions, tarragon, parsley and salt to taste. Cover jar. Shake well.
2. Marinate at room temperature, shaking jar occasionally, for at least 12 hours. Serve immediately refrigerate up to 6 months.

Per serving: 86 calories; 9g fat (94 percent calories from fat); 1g saturated fat; no cholesterol; no protein; 2g carbohydrate; no sugar; 1g fiber; 143mg sodium; 27mg calcium; 5mg potassium.